Step 1

In a large mixing bowl combine chicken pieces with yogurt, garlic, garam masala, turmeric, cumin, sweet paprika, coriander, salt, chili powder, and ground ginger; mix until well combined.

Step 2

Cover with plastic wrap and set aside for at least 30 minutes, or overnight in the fridge.

Step 3

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Step 4

Add half of the marinated chicken pieces to the hot oil and cook for 2 minutes per side; remove from skillet and continue to cook the remaining chicken. Add more oil, if needed.

Step 5

Remove chicken pieces from skillet; set aside and keep covered.

Step 6

Wipe down the skillet and set it over medium-high heat.

Step 7

Add 1 tablespoon oil and 2 tablespoons butter to the skillet; when butter is melted, stir in the onions, salt, and ginger.

Step 8

Cook, stirring frequently, for 3 minutes, or until onions are soft.

Step 9

Add garlic and cook for 20 seconds.

Step 10

Stir in sweet paprika, garam masala, cumin, turmeric, ground ginger, and ¼ teaspoon salt; continue to cook for 20 seconds or until fragrant.

Step 11

Stir in tomato sauce, then water.

Step 12

Bring mixture to a simmer; cover and reduce heat to low. Continue to cook for 15 minutes, stirring occasionally.

Step 13

Remove cover.

Step 14

This part is optional, but recommended: using a hand blender, blend the sauce until creamy. If you don’t have a hand blender, use a normal blender, but blend the sauce in several batches. SKIP THIS PART IF you don’t have a blender.

Step 15

Keeping the sauce set over medium heat, whisk heavy cream into the prepared sauce; whisk continually until thoroughly combined.

Step 16

Whisk in the sugar and butter. Stir until butter is melted.

Step 17

Add chicken back to the skillet; simmer for an additional 6 to 8 minutes, or until chicken is cooked through and sauce is thickened and bubbling.

Step 18

Serve over rice and garnish with chopped fresh cilantro.